Peachblueberrystreuselpie Recipes

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BLUEBERRY PEACH PIE.



Blueberry Peach Pie. image

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Serve with some vanilla ice cream for an unbeatable summer treat!

Provided by Sally

Categories     Dessert

Time 3h50m

Number Of Ingredients 9

Homemade Pie Crust (full recipe makes 2 crusts: 1 for bottom, 1 for top)
3/4 cup + 1 Tablespoon granulated sugar
6 Tablespoons all-purpose flour (spoon & leveled)
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced, peeled fresh peaches* (about 5)
1 and 1/2 cups fresh blueberries*
1 Tablespoon unsalted butter
1 egg, beaten

Steps:

  • Prepare my pie crust crust through step 5.
  • Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
  • Preheat oven to 400°F (204°C).
  • On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
  • Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
  • Brush the lattice top with the beaten egg. A very thin coating - you don't want scrambled eggs on top of your dough. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
  • Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  • Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

PEACH BLUEBERRY STREUSEL PIE



Peach Blueberry Streusel Pie image

A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery.

Provided by Tuffykenwell

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

10 inches deep dish pie shells (one unbaked bottom crust)
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
5 medium fresh peaches, peeled, sliced
1 cup fresh blueberries
2 teaspoons freshly grated lemon zest
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cut into chunks

Steps:

  • Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
  • *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
  • Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.

Nutrition Facts : Calories 399.6, Fat 14.2, SaturatedFat 6.9, Cholesterol 20.3, Sodium 172.1, Carbohydrate 67, Fiber 3, Sugar 42.7, Protein 3.7

PEACH BLUEBERRY STREUSEL PIE



Peach Blueberry Streusel Pie image

A great combination of summer fruits.

Provided by Kathie Carr

Categories     Pies

Time 1h5m

Number Of Ingredients 16

CRUST:
1 unbaked pie crust
FILLING:
3/4 c sugar
2 Tbsp cornstarch
1/2 tsp ground ginger
5 medium (3 cups) fresh peaches, peeled, sliced
1 c fresh blueberries
2 tsp freshly grated lemon zest
TOPPING:
3/4 c all purpose flour
1/2 c brown sugar, firmly packed
1/2 tsp cinnamon
1/3 c cold butter
SUBSTITUTION:
if you do not have fresh peaches you can substitute 1 (16-ounce) package frozen peaches, thawed. place peaches in single layer on paper towels to drain.

Steps:

  • 1. Heat oven to 400 degrees. Combine sugar, cornstarch and ginger in large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into unbaked pie crust. Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit. Bake for 45 to 50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool.

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
Dough for double-crust pie
1 tablespoon butter
1 tablespoon 2% milk
Cinnamon sugar

Steps:

  • In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

Provided by the mortician's wife

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons fresh lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons margarine, cut into pieces

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
  • Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
  • Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g

PEACH AND BLUEBERRY CRUMB PIE



Peach and Blueberry Crumb Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

Butter, for greasing the pie dish
1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
1/2 cup brown sugar
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
Zest of 1 large lemon
One 9-inch unroll-and-bake refrigerated pie crust
1 egg white, lightly beaten
1/2 cup slivered almonds
1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
1/2 cup quick cook oats
1/2 cup almond flour
1/2 cup brown sugar

Steps:

  • Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
  • For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
  • Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
  • For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
  • Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

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